Resort appoints Tederous executive sous chef, adds to culinary staff
Special to 30A Food and Wine
Sept. 5, 2021
SANDESTIN – Hilton Sandestin Beach Golf Resort & Spa announced changes to the resort’s culinary team following the announcement of Dan Vargo’s departure. Ending a tenure spanning over a decade, Executive Chef Dan Vargo will be leaving to fulfill a lifelong dream of creating his own company.
“From the top down, the culinary team we’ve assembled at Hilton Sandestin is truly exceptional,” said Gary Brielmayer, general manager of Hilton Sandestin. “It’s gratifying to see our family grow and provide an even greater depth and energy to our guests.”
Dan Tederous was selected as Hilton Sandestin’s new executive sous chef. Tederous will be responsible for all kitchen operations to ensure guest satisfaction. With more than 20 years of culinary experience, Tederous was most recently chef de cuisine at Delmonico Steakhouse out of Las Vegas. Tederous also held positions as executive sous chef at Mauna Kea Resort in Waimea, Hawaii and banquet chef at Four Seasons Hualalai in Kona, Hawaii.
Hilton Sandestin’s newest banquet chef, Lee Guidry, has been with Seagar’s Prime Steaks & Seafood for 4.5 years. Guidry will work under the supervision of the banquet culinary team lead, Robert Kent, who has been with the resort for 15 years, spending eight years as sous chef at Seagar’s and seven years leading the Sandcastles culinary team. Kent will oversee the property’s catering team. Guidry, known for his passion for cooking, will be able to display his signature style and international techniques in his new role.
With almost two decades of culinary management experience, most recently as the executive chef of Iron Hill Brewery, Thomas Mikesell attended Johnson and Wales Culinary School where he graduated first in his class and was hand picked by Marco Pierre White to train under a Michelin Star chef in the UK for two years. Spending nearly a decade fine-tuning his skills at eateries in the Atlanta area, Mikesell is excited to lead the team at Seagar’s.
Fleetwood Covington has been appointed sous chef at Seagar’s. Covington started at Hilton Sandestin in 2017 at Seagar’s. His new role allows him to direct food preparation while collaborating and studying under Mikesell; together they will emphasize high quality plates, and showcase design and taste.
Overseeing the renovation of Sandcastles Restaurant’s open-air concept kitchen is new culinary team lead Steve Withall. During his 18-year career, Withall has held many impressive culinary titles, including private beach club chef, restaurant head chef, executive chef and chef de cuisine. He most recently served as the instructional coordinator of culinary and hospitality at Gulf Coast State College in Panama City.
For more information about Hilton Sandestin Beach Golf Resort & Spa, visit HiltonSandestinBeach.com or call 850-267-9500. For more information about Seagar’s Prime Steaks & Seafood, call 850-622-1500 or visit Seagars.com.
Photo by Michelle Farnham